Thanksgiving Soups- To make this year Thanksgiving a great one

Yield Serving: 12

INGREDIENTS

1/2 cup dried porcini (1/2 ounce)
1 cup boiling water
Twelve 1- to 1 1/4-pound sweet dumpling squash
Salt and freshly ground pepper
12 cups rich chicken or turkey stock, preferably homemade
5 1/4 pounds winter squash, such as butternut or pumpkin—peeled, seeded and cut into 1-inch dice
6 flat-leaf parsley sprigs, plus 2 tablespoons chopped flat-leaf parsley
4 small sage sprigs, plus more for garnish
1/2 cup heavy cream

DIRECTIONS

In a medium heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes.

Preheat the oven to 350°. Using a sharp paring knife, carefully cut a 2-inch ring around the stems of each dumpling squash; remove and reserve. Scoop out and discard the seeds from inside the squash and those clinging to the tops. Season each squash with salt and pepper and replace the tops.

Set the squash on a baking sheet and bake for 30 minutes, or until just tender. Let cool slightly. Using a teaspoon, carefully scoop the flesh from each squash, leaving a 1/3-inch-thick shell. Replace the lids and reserve the flesh. Leave the oven on.

In a large saucepan, combine the stock with the butternut squash and the parsley and sage sprigs. Bring to a boil, then simmer over low heat until the squash is tender, about 20 minutes. Discard the parsley and sage sprigs. Working in batches, in a food processor, puree the squash with about 1/2 cup of the stock. Return the puree to the sauce-pan, add the reserved sweet dumpling squash flesh and stir to combine. Season with salt and pepper. Keep warm.

Rub the porcini to loosen any grit, discard any tough stems and transfer the mushrooms to a blender. Let the soaking liquid stand for 5 minutes, then slowly add 1/2 cup to the blender and puree. Scrape the puree into a bowl and season with salt and pepper.

In a medium bowl, whip the cream until firm. Fold in the mushroom puree and season with salt and pepper. Reheat the squash in the oven, then transfer to plates and set the lids beside the squash. Stir the chopped parsley into the soup and ladle it into the squash. Spoon a dollop of porcini cream into each soup, garnish with the sage and serve.

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Make Ahead

The components of this soup can be prepared through Step 5 and refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated.

7. Jamaican Carrot Soup

This Jamaican version of the classic carrot soup boasts a variety of flavors that will entice every single one of your senses.

Yield Serve: 10

INGREDIENTS

SOUP

5 tablespoons unsalted butter
2 pounds carrots, thickly sliced
1 large onion, thinly sliced
Salt and freshly ground pepper
4 large scallions, thinly sliced
1/4 to 1/2 Scotch bonnet Chile, seeded and thinly sliced
1 teaspoon soy sauce
1 teaspoon chopped thyme
1/2 teaspoon minced ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
6 cups chicken stock or canned low-sodium broth
1 small red potato, peeled and thickly sliced
1 bay leaf
1 tablespoon fresh lemon juice

PEAR RELISH

4 firm, ripe Bartlett pears—peeled, cored and cut into 1/2-inch dice
4 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg

PLANTAIN CHIPS

1 large ripe plantain
Vegetable oil, for frying
Salt

DIRECTIONS

Melt the butter in a large, heavy saucepan. Add the carrots and onion and season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are softened and golden, about 30 minutes. Add the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice and nutmeg and stir until fragrant, about 4 minutes. Add the stock, potato and bay leaf and bring to a boil. Cover and simmer over low heat until the potato is tender, about 25 minutes.

Remove the soup from the heat and let stand for 10 minutes, then remove the bay leaf. Puree the soup in batches in a blender and return it to the saucepan. Season the soup with the lemon juice and salt and pepper.

In a medium bowl, toss the pears with the lemon juice. Fold in the parsley, allspice and nutmeg. Chill the relish.

Peel the plantain and thinly slice it on the diagonal. In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the plantain slices and fry over moderate heat until golden brown and crisp, about 2 minutes per side. Drain on paper towels while you fry the rest. Season with salt just before serving.

Reheat the soup. Ladle into shallow bowls and garnish with the cold pear relish. Serve with plantain chips.

Make Ahead

The soup can be refrigerated for up to 3 days and the pear relish for 1 day. The plantains can be fried early in the day; reheat them in the oven.

8. Silky Fennel Soup With Crab-meat

Adding sweet crab-meat to this soup makes for a sophisticated first course, but it is just as lovely served on its own.

Yields 4 serves

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 fennel bulbs (2 pounds)—halved lengthwise, cored and cut into 1/2-inch pieces, fronds reserved
1 medium onion, coarsely chopped
4 cups chicken stock or canned low-sodium broth
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper
1/2 pound fresh crab-meat, picked over

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DIRECTIONS

Heat the oil in a large saucepan until shimmering. Add the fennel pieces and onion, cover and cook over moderate heat, stirring occasionally, until crisp-tender, about 7 minutes. Add the chicken stock and potato, cover and bring to a boil. Simmer over moderately low heat until the vegetables are tender, about 10 minutes.

Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into shallow bowls and mound the crab on top. Garnish with fennel fronds and serve.

Make Ahead

The soup can be refrigerated for up to 2 days. Add the crab and the fennel fronds just before serving.

9.Butternut Squash Soup with Coconut and Ginger

Mom always use Coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness.

Active Time: 30 mins

Total Time: 1 hr 50 mins

Yield Serves: 6 to 8

INGREDIENTS

2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)

DIRECTIONS

Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.

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Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.

Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.

Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

Make Ahead

The soup can be refrigerated for up to 2 days.

Notes

An immersion blender has a long handle and a whirring blade at the bottom that allows you to puree soups right in the pot. Immersion blenders eliminate the need to transfer soup from the pot to a blender and back again. Plus, they’re easy to clean. Braun makes a number of good immersion blenders, and we also like Cuisinart’s Quick Prep model. Be sure to keep the immersion blender submerged while it’s running, or you’ll spray soup all over your kitchen!

10. Creamy Leek and Potato Soup

This creamy leek and Potato soup is really Creamy and delicious! Made it early this year for our grandmother’s 65th birthday dinner. I’m sure it will make a great thanksgiving soups.

Yields 6 servings

INGREDIENTS

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

DIRECTIONS

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes longer. Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.